Joe Wicks' courgette lollipops with mustard–lemon dressing

Fire up the barbecue. You will need 8–10 small skewers. If using wooden skewers, soak in water while the barbecue is heating up to stop them from burning.

Meanwhile, slice each courgette in half lengthways then cut in half widthways so that you have eight courgette ‘lollipops’.

Stick a skewer into the end of each courgette piece then drizzle with the olive oil.

Put the skewers on the barbecue and cook for 5–6 mins on each side, turning regularly until the courgettes have strong griddle marks on all sides and are just cooked.

Meanwhile, make the dressing. Whisk together the mustard, lemon juice, and 1tbsp of water in a shallow bowl, then season with black pepper. Tip the toasted seeds and chilli flakes onto a plate.

One by one, as each courgette slice is cooked, take it off the barbecue and dunk it into the Dijon dressing, then straight into the toasted chilli seeds before serving.